Vegetarian Chai Dim Sim Recipe
Ingredients
| 30 pieces won-ton wrappers or 3 servings of dai-bao | ||
| 2 cups soya mince or vegetarian chicken mince | ||
| 1 cup finely shredded cabbage | ||
| Chinese mushrooms | 2 | |
| 2 spring onions finely minced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1 tsp. finely grated fresh ginger | ||
| Bamboo shoots | 2 Tablespoon, minced | |
| 2 tbsps. soya sauce | ||
| Sesame oil | 1 Tablespoon | |
| Salt | 3 Teaspoon | |
| Chilli sauce | 1 Teaspoon | |
| Eggs | 2 Small, beaten | |
| Cornflour | 2 Tablespoon | |
| Peanut oil | 4 Tablespoon | |
Directions
Soak mushrooms in hot water for 30 minutes and mince finely.
While making vegetarian chicken, prepare the filling and won-ton wrappers or dai-bao.
Heat peanut oil in a pan.
Saute spring onions, garlic, ginger for 1 minute.
Add cabbage and mushrooms, bamboo shoots.
Stir well and fry for 4 minutes.
Add salt, chilli sauce, sesame oil, soya sauce and mix well.
Remove from heat.
Sprinkle cornflour and stir in beaten egg and mix well.
Take won-ton wrapper or pieces of dai bao in the palm of your hand.
Put a tablespoon of mixture in the centre and gather up the pastry to enclose filling.
With the back of a spoon press points of the dough down to cover.
Squeeze dumpling firmly to make dough adhere to filling.
Grease well a steamer, place the dumpling on it and steam for 10 minutes.
Serve at once with See-Yau-Laht-Jiu jeung (chilli-soya sauce) or simple garlic-chilli sauce.
While making vegetarian chicken, prepare the filling and won-ton wrappers or dai-bao.
Heat peanut oil in a pan.
Saute spring onions, garlic, ginger for 1 minute.
Add cabbage and mushrooms, bamboo shoots.
Stir well and fry for 4 minutes.
Add salt, chilli sauce, sesame oil, soya sauce and mix well.
Remove from heat.
Sprinkle cornflour and stir in beaten egg and mix well.
Take won-ton wrapper or pieces of dai bao in the palm of your hand.
Put a tablespoon of mixture in the centre and gather up the pastry to enclose filling.
With the back of a spoon press points of the dough down to cover.
Squeeze dumpling firmly to make dough adhere to filling.
Grease well a steamer, place the dumpling on it and steam for 10 minutes.
Serve at once with See-Yau-Laht-Jiu jeung (chilli-soya sauce) or simple garlic-chilli sauce.
Chef
